Previously on RuPaul’s Drag Race UK the final three were tasked with writing a verse in the ru-mix to Rocket to the Moon and then lip sync to it and dance on the mainstage, with the trio all slaying the performance and looking like a million bucks on the runway. They were joined by the eliminated queens who returned to watch the lip sync for the crown, but record scratch only two would be performing as Baga was eliminated from the competition in third place.
With that The Vivienne and Divina took their places to lip sync for the crown to Wham’s I’m Your Man and I know I say this a lot, but damn did they turn it out. Divina hit every syllable, The Vivienne served comedy and both of them positively glowed as they ate up the stage and proved why they earnt their places in the top two. And why this race was so damn close. They criss-crossed the stage and had the judges in hysterics before The Vivienne glided to the front of the stage on her knees in a full on ball gown.
Which I would argue is what pushed her over the edge, ultimately handing The Vivienne the inaugural crown.
While Divina was bummed not to take out victory, she was thrilled to have pushed herself out of her comfort zone and get to showcase her skills to a whole new audience. Plus, she truly owned the season with her whistle tones, which is a true win.
I’ve been friends with Divs for years, going to school together and trashing on Thatcher while we whispered about boys and hid our identities thanks to her hideous policies. It wasn’t a good time nor am I making light of it, but having a friend to go through all that with was a godsend and really forged our friendship. And I’m so grateful to be able to congratulate her on her success with our Divina de Campo Boy.
Spiced sausage, the tang of mustard and pickles and the kick of sriracha work together to create a glorious sandwich. Add to that the crunch of the roll with the delicate bread and creamy lettuce, this true is a holistic taste sensation.
Like Divs well rounded bag of skills.
Divina de Campo Boy
500g andouille sausage
½ cup Shayonnaise Swain
¼ cup wholegrain mustard
1 tbsp Sriracha sauce
salt and pepper, to taste
4 6-inch crunchy baguettes, split in half lengthwise
8 butter lettuce leaves, torn, washed and dried
6 bread and butter pickles, sliced
1 onion, thinly sliced
fries, to serve
Bring a skillet up to temperature over medium heat and once scorched, cook the sausages turning every few minutes or until cooked through. This should take about ten to fifteen minutes. Once cooked, remove to a paper towel to rest.
While you’re working the sausage, combine the mayo, mustard and sriracha with a good whack of salt and pepper and stir to combine.
To assemble the sandwiches, slather each split bun with a generous heap of sauce. Layer the lettuce on the buns, top with pickles and onions and then cut the sausages into chunks and add those too.
Then devour, with or without the prize. Wait, I mean fries.
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